Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.

Wednesday, April 10, 2013

I need a bigger freezer

After my last few trips through Lockhart our freezer has been stuffed with goodness from Kreuz, Black's, and Franklin. We finally got it whittled down a bit (after a lot of good eating) and I just got around to thawing out a 4 pound hunk of brisket from Black's. One thing I loved about this package is it was mostly uncut brisket, so all the moisture was retained inside. I chopped off a couple of cold slices to have with some Kreuz jalapeno cheese sausage last night and here's what I saw.

After about 90 seconds in the microwave, I had these beautiful moist half-slices which were full of smoke flavor. You could have cut these with a plastic fork. Click on the photo below to see that meat! Can you say perfectly rendered melt in your mouth fat? Yow!

Black's has handy heating instructions on their package, but I think a short zap in the microwave in a covered bowl does just as well.

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About Me

I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.